Friday, October 7, 2011

Macaroni and Cheese

We're always trying to make the perfect macaroni and cheese.  This one comes pretty close for our likings.  I think it's the shallots that do the trick.

I have no connection for this recipe and this song.  But I'm a huge Kinks fan... I wore out my parents' Kinks vinyl more than they did, and I loved this song when the Kinks did it.  But then, one of my favourite bands did a cover, and it was awesome!  Close to the original, just a little bit of their own flare.  I always hope that tomorrow, I'll find better things... and if not, I'll just listen to some Bouncing Souls and eat some mac and cheese

Drew... this recipe was made with you in mind, bro. -jen

  • 3 tablespoons salt
  • 3 cups dried macaroni
  • 1 egg, slightly beaten
  • 5 tablespoons butter, divided
  • 1 large shallot, finely chopped (about 3 tablespoons)
  • 1 teaspoon minced garlic
  • 1/4 cup flour
  • 2-1/2 cups whole milk
  • 2 heaping teaspoons dry mustard
  • 2-3 dashes Worcestershire sauce
  • 1/2 to 1 teaspoon Srirachi hot sauce
  • 1 pound cheese, shredded (we used 1/2 pound sharp cheddar, 1/4 pound champagne aged cheddar and 1/4 pound mozzarella for a little stringiness)
  • 1/2 teaspoon black pepper 

Fill a large stock pot 3/4 way full of water.  Add 3 tablespoons salt and bring to boil.  Add macaroni and cook 9-12 minutes, until al dente.  Drain and set aside.

For a creamier, saucier macaroni, preheat your oven's broiler (this only takes about 5 minutes so you could do it later).  For a thicker, more custard-like macaroni and cheese, preheat oven to 350 F.

Use 1 tablespoon of the butter to generously grease a large baking dish.

In a small bowl, lightly beat egg and set aside.

In a large pot (I just use the same one I cooked the macaroni in), melt remaining 4 tablespoons of the butter over medium heat.  Add shallots and garlic, stirring frequently until shallots are tender and translucent.  Sprinkle flour into pot and stir, cooking another 3-4 minutes.

Turn up heat to medium-high and while whisking, pour in milk and vigorously whisk to avoid any flour lumps.  Add mustard, Worcestershire, and Srirachi.  Stir continuously until sauce begins to thicken (if it starts boiling, lower heat to medium.)

Temper egg by adding a little of the sauce into the bowl of egg, whisking to combine.  Then add all of the egg back into the sauce.  Set aside about 1 cup of the cheese for later.  With the remaining cheese, add a handful at a time to the sauce, waiting to add the next handful until the first one has completely melted.  Once all the cheese is incorporated, remove from heat and taste.  Add salt and pepper to taste.  (Some cheeses are saltier than others, so always taste your sauce first!)

Pour the drained macaroni into the sauce and stir until combined.  Pour macaroni into the prepared baking dish. 

For a creamy, saucy macaroni, sprinkle the remaining cheese on top and place under broiler until cheese is golden brown... only takes a few minutes.

For a thicker, custard-like macaroni, place in oven for 30 minutes, adding the remaining cheese to the top for the last 10-15 minutes of baking.


  1. Yep them shallots is what'll make this recipe tastier 'n a lot of others. Nice idea. ☺

  2. Yeah, I think the shallots make the dish. The only thing that could make it better... is bacon! :P -jen